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作物学报

作物学报 ›› 2020, Vol. 46 ›› Issue (4): 491-502.doi: 10.3724/SP.J.1006.2020.91050

• 作物遗传育种·种质资源·分子遗传学 • 上一篇    下一篇

江苏省优质软麦品种品质特性与饼干加工品质的关系

张平平,姚金保,王化敦,宋桂成,姜朋,张鹏,马鸿翔()   

  1. 江苏省农业科学院粮食作物研究所 / 江苏省现代作物生产协同创新中心, 江苏南京 210014
  • 收稿日期:2019-08-07 接受日期:2019-12-26 出版日期:2020-04-12 网络出版日期:2020-01-15
  • 通讯作者: 马鸿翔
  • 作者简介:E-mail: pp_zh@126.com
  • 基金资助:
    本研究由江苏省重点研发计划(现代农业)子项目(BE2018399-1);江苏省自然科学基金项目(BK20161375);国家自然科学基金项目(31671690);江苏省自主创新资金项目(CX(18)1001);国家现代农业产业技术体系建设专项资助(CARS-03)

Soft wheat quality traits in Jiangsu province and their relationship with cookie making quality

ZHANG Ping-Ping,YAO Jin-Bao,WANG Hua-Dun,SONG Gui-Cheng,JIANG Peng,ZHANG Peng,MA Hong-Xiang()   

  1. Institute of Food Crops, Jiangsu Academy of Agricultural Sciences / Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing 210014, Jiangsu, China
  • Received:2019-08-07 Accepted:2019-12-26 Published:2020-04-12 Published online:2020-01-15
  • Contact: Hong-Xiang MA
  • Supported by:
    This study was supported by the Key Project for the Research and Development of Jiangsu Province(BE2018399-1);the Natural Science Foundation of Jiangsu Province(BK20161375);the National Natural Science Foundation of China(31671690);the Indigenous Innovation Foundation of Jiangsu Provincial Agricultural Science and Technology(CX(18)1001);the China Agriculture Research System(CARS-03)

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摘要：

明确软麦品种在大田生产中的品质表现和品质育种筛选指标, 对于优质生产及提高育种效率具有重要意义。选用江苏淮南麦区15份优质软麦品种(系), 鉴定其高分子量麦谷蛋白亚基(HMW-GS)组成, 开展3个试验点次的大田种植, 分析了小麦样本的籽粒硬度、灰分含量、蛋白质含量和质量参数、粉质仪参数、揉面仪参数、溶剂保持力、贮藏蛋白组分含量参数、黏度仪参数等品质性状和饼干加工品质。结果表明, 不同类型的品质参数受基因型和环境的影响不同。所有样本的蛋白质含量、湿面筋含量、稳定时间均不达国标(GB/T 17320-2013、GB/T 17893-1999), 部分品种(系)的沉淀值达标, 所有样本的籽粒硬度和吸水率全部达标。相关性分析表明, 籽粒硬度、灰分含量和黏度仪参数与饼干加工品质无显著相关性。沉淀值、粉质仪吸水率、粉质仪稳定时间、揉面仪峰值时间、揉面仪衰落角、水溶剂保持力、碳酸钠溶剂保持力、乳酸溶剂保持力、谷蛋白/醇溶蛋白比、不溶性谷蛋白含量和不溶性谷蛋白百分含量与饼干直径呈显著(r ≤ -0.520)或极显著(r ≤ -0.652)负相关, 相关系数分别为-0.657、-0.601、-0.617、-0.659、-0.676、-0.857、-0.726、-0.616、-0.546、-0.541和-0.637。多元回归方程显示, 水溶剂保持力可解释饼干直径变异的73.76%, 与籽粒蛋白共同可解释饼干直径变异的83.90%。在籽粒硬度和蛋白含量选择的基础上, 降低面筋强度和面粉综合吸水特性是软麦育种的主要目标, 水溶剂保持力、乳酸溶剂保持力和揉面仪参数是软麦育种最重要的筛选指标。

关键词: 普通小麦, 江苏, 优质软麦, 品质特性, 饼干品质

Abstract:

The objectives of this study were to investigate soft wheat quality traits with fertilizer management practice in southern region of the Huaihe river in Jiangsu province, and to suggest quality selection parameters in soft wheat breeding. Fifteen high quality soft wheat varieties or advanced lines were grown at three environments with the combination of location and year. High-molecular-weight glutenin subunits (HWM-GS) of tested genotypes were identified. Kernel hardness, grain and flour protein content, wet gluten content, ash content, Zeleny sedimentation value, parameters of farinograph, mixograph, and rapid viscocity analysis (RVA), solvent retention capacity (SRC), gluten protein quantification, and cookie quality were investigated. No sample met the national soft wheat quality standard (GB/T 17320-2013, GB/T 17893-1999) for protein content, wet gluten content, and farinograph stability, few samples met the standard for sedimentation value, and all samples exceeded the standard for kernel hardness and farinograph absorption. Kernel hardness, ash content, and RVA parameters were not significantly associated with cookie quality parameters. Zeleny sedimentation value, absorption and stability of farinograph, peak time and right of peak slope of mixograph, water SRC, sodium carbonate SRC, lactic acid SRC, glutenin/gliadin ratio, unextractable polymeric protein (UPP), and %UPP were significantly correlated with cookie diameter, with r = -0.657, -0.601, -0.617, -0.659, -0.676, -0.857, -0.726, -0.616, -0.546, -0.541, and -0.637, respectively (r ≤ -0.520, P < 0.05; r ≤ -0.652, P < 0.01). One multiple regression model only with water SRC as a variable could explain 73.76% of the total variation of cookie diameter, and the other regression model with both water SRC and kernel protein content as variables could explain 83.90% of the total variation. Based on the selection of grain hardness and protein content, reducing gluten strength and general water holding capacity is the main targets in soft wheat breeding program, and water SRC, lactic acid SRC and mixograph parameters are the most important selection parameters.

Key words: common wheat, Jiangsu province, high quality soft wheat, quality traits, cookie quality

表1

参试品种(系)及高分子量麦谷蛋白亚基组成"

品种(系)
Variety (line)		 系谱
Pedigree		 Glu-A1 Glu-B1 Glu-D1 黑麦易位系
Secalin
宁麦8号
Ningmai 8		 扬麦5号/扬麦6号
Yangmai 5/Yangmai 6		 Null 7+9 5+10 No
宁麦9号
Ningmai 9		 扬麦6号/西凤
Yangmai 6/Xifeng		 1 7+8 2+12 No
生选6号
Shengxuan 6		 宁麦8号/宁麦9号
Ningmai 8/Ningmai 9		 1 7+8 2+12 No
扬麦9号
Yangmai 9		 扬鉴3/扬麦5号
Yangjian 3/ Yangmai 5		 Null 7+9 2+12 No
扬麦13
Yangmai 13		 扬88-84//MarisDove/扬麦3号
Yang 88-84//MarisDove/Yangmai 3		 Null 7+8 2+12 No
扬麦15
Yangmai 15		 扬89-40/川育21526
Yang 89-40/Chuanyu 21526		 1 7+8 2+12 No
扬麦20
Yangmai 20		 扬麦9号/扬麦10号
Yangmai 9/Yangmai 10		 Null 7+9 2+12 No
0864 宁麦8号/宁0021*
Ningmai 8/Ning 0021*		 1 7+8/7+9 2+12 No
0865 宁麦8号/宁0076*
Ningmai 8/Ning 0076*		 Null 7+9 5+10 No
0873 扬麦9号/宁0021
Yangmai 9/Ning 0021		 Null 7+8 2+12 No
0874 扬麦9号/宁0021
Yangmai 9/Ning 0021		 1 7+8 2+12 No
0876 扬麦9号/宁0021
Yangmai 9/Ning 0021		 1 7+8 2+12 No
0893 宁麦13*/宁麦8 号//宁0021
Ningmai 13*/Ningmai 8//Ning 0021		 Null 7+8 2+12 No
0894 宁麦9号/宁0021
Ningmai 9/Ning 0021		 Null 7+8 2+12 No
08107 宁麦8号/宁麦13
Ningmai 8/Ningmai 13		 1 7+8 5+10 No

附表1

籽粒硬度、灰分含量和蛋白质特性相关性状方差分析(均方值)"

品质性状参数
Quality trait parameter		 品种
Cultivar		 环境
Environment		 误差
Error
籽粒硬度 Kernel hardness 111.60** 1.00 10.90
灰分 Ash 0.02 0.04 0.02
籽粒蛋白 Kernel protein 0.51** 0.54** 0.08
面粉蛋白 Flour protein 0.69** 1.03** 0.14
湿面筋 Wet gluten 4.65** 3.55* 0.78
沉淀值 Sedimentation 113.68** 9.49* 1.77
峰值时间 Peak time 0.49** 0.33** 0.04
峰值高度 Peak value 9.03 8.11 8.62
衰落角 Right of peak slope 0.67 0.07 0.51
8分钟带宽 TimeX 1.96** 1.01 0.47
水溶剂保持力 Water SRC 5.91** 11.36** 0.80
碳酸钠溶剂保持力 Sodium carbonate SRC 30.05** 51.06** 2.19
乳酸溶剂保持力 Lactic acid SRC 65.47** 24.15** 3.70
蔗糖溶剂保持力 Sucrose SRC 285.22** 64.37* 14.12
吸水率 Absorption 1.56** 0.42 0.23
形成时间 Development time 1.01* 0.32 0.38
稳定时间 Stability 6.90** 3.01* 0.67
弱化度 Weakness 949.76** 75.76 116.37
峰值黏度 Peak viscocity 61298.41** 88961.27** 11235.75
低谷黏度 Through viscocity 34840.77** 40361.17** 5331.82
稀懈值 Break down 14300.75** 9634.07* 2744.39
最终黏度 Final viscocity 87186.53** 75102.27* 14811.95
反弹值 Set back 26011.55** 5507.12 4451.84
峰值时间 Peak time 0.022* 0.008 0.008
糊化温度 Pasting temperature 28.14* 19.76 13.21
可溶性谷蛋白聚合体 EPP 1421.34** 71.44 437.84
不溶性谷蛋白聚合体 UPP 528.05** 518.47 186.30
谷蛋白总量 Total glutenin protein 1135.61 287.61 950.99
醇蛋白总量 Total gliadin protein 2307.44** 2224.47* 549.30
谷蛋白/醇溶蛋白 Glutenin/gliadin 0.026** 0.064** 0.004
不溶性谷蛋白聚合体百分含量 %UPP 0.003** 0.001 0.0003
饼干直径 Cookie diameter 0.129** 0.128* 0.023
饼干厚度 Cookie thickness 0.191** 0.034 0.026
直径/厚度 Diameter/Thickness 0.661** 0.140 0.080

表2

品质性状的平均值及变幅"

品质性状参数
Quality trait parameter		 总体平均值
Overall mean
(N = 45)		 总体变幅
Overall range
(N = 45)		 基因型变幅
Genotypic range
(N = 15)		 环境变幅
Environmental range (N = 3)		 变异系数
CV (%)
(N = 15)
磨粉品质Milling quality
籽粒硬度 Kernel hardness 25.5 12.4 to 36.5 14.6 to 35.0 25.2 to 25.7 23.93
灰分 Ash (%) 0.51 0.44 to 1.46 0.46 to 0.79 0.47 to 0.57 15.74
蛋白质特性Protein traits
籽粒蛋白 Kernel protein (%) 13.6 12.6 to 14.7 12.9 to 14.3 13.6 to 13.7 3.03
面粉蛋白 Flour protein (%) 11.0 9.7 to 12.7 10.2 to 11.8 10.9 to 11.1 4.36
湿面筋含量 Wet gluten (%) 31.0 28.4 to 35.3 29.1 to 32.9 30.8 to 31.2 4.01
Zeleny沉淀值 Sedimentation (mL) 26.7 18.4 to 38.6 18.9 to 36.9 26.1 to 27.3 25.09
粉质仪特性Farinograph
吸水率 Absorption (%) 53.0 51.8 to 55.8 52.0 to 54.7 52.9 to 53.2 1.48
形成时间 Development time (min) 2.2 1.3 to 4.8 1.3 to 3.3 2.0 to 2.3 26.70
稳定时间 Stability (min) 4.8 2.6 to 10.5 3.1 to 8.8 4.3 to 5.2 31.66
弱化度 Weakness (BU) 90.6 49.0 to 128.0 54.7 to 124.3 88.8 to 93.1 19.63
揉面仪特性Mxiograph
峰值时间 Peak time (min) 2.0 1.1 to 3.0 1.3 to 2.7 1.9 to 2.2 19.84
峰值高度 Peak value (%) 46.8 42.8 to 62.3 43.9 to 51.1 46.1 to 47.6 3.71
衰落角 Right of peak slope (% min-1) -1.4 -4.0 to -0.1 -2.4 to -0.7 -1.5 to -1.3 33.41
8分钟带宽 TimeX (%) 4.9 2.8 to 7.5 3.9 to 6.8 4.7 to 5.2 16.56
溶剂保持力Solvent retention capacity
水溶剂保持力 Water SRC (%) 58.2 54.1 to 62.8 55.6 to 60.9 57.4 to 59.2 2.41
碳酸钠溶剂保持力 Sodium carbonate SRC (%) 74.7 69.2 to 85.8 70.7 to 81.15 73.0 to 76.7 4.23
蔗糖溶剂保持力 Sucrose SRC (%) 107.5 100.3 to 124.8 102.1 to 118.4 106.2 to 108.8 4.35
乳酸溶剂保持力 Lactic acid SRC (%) 102.8 83.3 to 124.7 87.6 to 123.7 100.5 to 104.6 9.49
贮藏蛋白组分 Gluten protein fractions
可溶性谷蛋白聚合体 EPP (AU mg-1) 262.6 202.6 to 328.2 226.9 to 303.4 260.5 to 264.9 8.29
不溶性谷蛋白聚合体 UPP (AU mg-1) 182.5 147.6 to 222.6 159.5 to 205.8 178.4 to 189.2 7.27
不溶性谷蛋白聚合体百分含量 %UPP 41.1 33.5 to 48.4 35.7 to 46.9 40.3 to 42.0 7.80
谷蛋白总量 Total glutenin protein (AU mg-1) 445.3 370.0 to 528.5 423.3 to 489.5 442.3 to 450.3 4.37
醇蛋白总量 Total gliadin protein (AU mg-1) 319.7 236.1 to 408.0 260.5 to 362.2 318.5 to 321.0 8.67
谷蛋白/醇溶蛋白 Glutenin/gliadin 1.4 1.2 to 1.8 1.3 to 1.7 1.39 to 1.41 6.63
黏度仪参数 Rapid viscocity analysis
峰值黏度 Peak viscocity (RVU) 3136.3 2479.0 to 3594.0 2835.7 to 3357.8 3046.0 to 3196.6 4.56
低谷黏度 Through viscocity (RVU) 1865.4 143.1 to 2260.5 1669.1 to 2102.1 1799.9 to 1903.7 5.78
稀懈值 Break down (RVU) 1270.9 1043.0 to 1449.0 1166.5 to 1410.8 1246.2 to 1292.8 5.43
最终黏度 Final viscocity (RVU) 3328.0 2727.0 to 3990.0 3077.3 to 3743.5 3234.5 to 3383.5 5.12
反弹值 Set back (RVU) 1462.6 1145.5 to 1729.5 1253.0 to 1641.3 1434.6 to 1479.8 6.37
峰值时间 Peak time (min) 6.2 5.9 to 6.4 6.0 to 6.3 6.1 to 6.2 1.27
糊化温度 Pasting temperature (℃) 81.8 71.0 to 86.4 74.1 to 85.3 80.5 to 82.7 3.75
酥性饼干品质Sugar snap cookie
饼干直径 Cookie diameter (cm) 15.9 15.3 to 16.5 15.6 to 16.3 15.9 to 16.1 1.31
饼干厚度 Cookie thickness (cm) 3.3 2.6 to 3.9 2.8 to 3.6 3.2 to 3.4 7.86
直径/厚度 Diameter/thickness 4.9 4.0 to 6.3 4.3 to 5.9 4.9 to 5.2 9.58

表3

品质性状与饼干加工品质的相关系数"

品质性状
Quality trait		 饼干直径
Cookie diameter		 饼干厚度
Cookie thickness		 饼干直径/厚度
Diameter/thickness
籽粒硬度 Kernel hardness -0.155 0.271 -0.268
灰分 Ash 0.239 -0.364 0.372
籽粒蛋白 Kernel protein 0.523* -0.484 0.461
面粉蛋白 Flour protein 0.398 -0.224 0.224
湿面筋 Wet gluten 0.415 -0.300 0.293
沉淀值 Sedimentation -0.657** 0.420 -0.462
吸水率 Absorption -0.601* 0.510 -0.520*
形成时间 Development time 0.200 -0.024 0.039
稳定时间 Stability -0.617* 0.306 -0.367
弱化度 Weakness 0.443 -0.174 0.237
峰值时间 Peak time -0.659** 0.438 -0.467
峰值高度 Peak value 0.157 -0.236 0.233
衰落角 Right of peak slope -0.676** 0.659** -0.697**
8分钟带宽 TimeX -0.377 0.144 -0.220
水溶剂保持力 Water SRC -0.857*** 0.682* -0.720**
碳酸钠溶剂保持力 Sodium carbonate SRC -0.726** 0.520* -0.543*
蔗糖溶剂保持力 Sucrose SRC -0.447 0.345 -0.368
乳酸溶剂保持力 Lactic acid SRC -0.616* 0.357 -0.394
可溶性谷蛋白聚合体 EPP 0.511 -0.314 0.308
不溶性谷蛋白聚合体 UPP -0.541* 0.293 -0.322
不溶性谷蛋白聚合体百分含量 %UPP -0.637* 0.395 -0.404
谷蛋白总量 Total glutenin protein 0.215 -0.171 0.144
醇蛋白总量 Total gliadin protein 0.493 -0.265 0.265
谷蛋白/醇溶蛋白 Glutenin/gliadin -0.546* 0.266 -0.279
峰值黏度 Peak viscocity 0.106 -0.315 0.262
低谷黏度 Through viscocity -0.019 -0.119 0.061
稀懈值 Break down 0.249 -0.466 0.448
最终黏度 Final viscocity -0.253 0.100 -0.152
反弹值 Set back -0.442 0.322 -0.348
峰值时间 Peak time 0.199 -0.132 0.116
糊化温度 Pasting temperature -0.361 0.169 -0.204

表4

饼干直径及与其显著相关的品质性状参数"

品种(系)
Variety (line)		 饼干直径
Cookie diameter
(cm)		 籽粒蛋白
Kernel
Protein
(%, db)		 Zeleny沉淀值
Sedimentation
(mL)		 揉面仪峰值时间
Peak time
(min)		 衰落角
Right of peak slope
(% min-1)		 水SRC
Water SRC
(%)		 碳酸钠
Sodium carbonate SRC
(%)		 乳酸SRC
Lactic acid
SRC
(%)		 粉质仪吸水率
Absorption
(%)		 粉质仪
稳定时间
Stability
(min)		 不溶性谷蛋白聚合体
UPP (AU)		 不溶性谷蛋白
聚合体百分含量
%UPP		 谷蛋白/醇溶蛋白
Glutenin/gliadin
宁麦8号 Ningmai 8 15.9 13.58 31.46 2.20 -1.20 59.01 73.73 106.61 53.07 5.20 186.02 42.11 1.43
宁麦9号 Ningmai 9 16.0 12.87 27.06 2.20 -1.31 57.25 72.84 102.31 52.53 4.90 183.80 42.71 1.48
生选6号Shengxuan 6 15.6 12.89 35.53 2.67 -1.11 60.89 81.15 116.21 54.00 6.40 200.96 46.92 1.65
扬麦9号 Yangmai 9 15.7 13.22 36.85 2.63 -0.67 58.92 76.30 111.27 54.00 6.17 196.40 46.39 1.46
扬麦13 Yangmai 13 16.3 13.93 20.46 1.67 -2.30 55.62 71.03 98.58 52.00 3.70 187.14 39.83 1.35
扬麦15 Yangmai 15 16.0 14.04 31.24 2.30 -1.17 57.74 72.52 106.12 53.00 5.47 184.13 40.78 1.33
扬麦20 Yangmai 20 15.8 13.28 20.79 1.83 -1.72 58.37 75.56 98.51 54.07 3.30 176.27 40.86 1.33
0864 16.0 14.33 18.92 1.33 -1.79 59.33 74.87 87.59 54.73 3.13 159.45 35.76 1.32
0865 15.7 13.66 36.30 2.63 -1.17 60.20 81.10 123.69 53.07 8.77 205.88 44.89 1.46
0873 15.9 13.81 24.53 1.77 -1.12 58.36 73.64 95.53 53.80 4.00 173.68 39.88 1.39
0874 16.0 13.80 19.25 1.63 -1.41 57.16 71.45 92.07 53.27 3.40 169.39 35.71 1.37
0876 16.3 13.67 24.53 1.73 -1.62 56.88 74.62 99.83 52.53 3.77 177.17 40.65 1.35
0893 16.2 13.84 20.46 1.90 -2.36 56.76 70.69 93.25 53.13 3.93 169.29 39.29 1.47
0894 16.0 13.96 33.11 1.90 -0.90 58.96 76.56 110.63 52.60 5.50 196.49 40.19 1.35
08107 16.1 13.59 20.79 2.07 -1.38 57.50 74.99 98.36 52.13 4.27 171.24 39.21 1.28

表5

品质性状参数间的相关系数"

品质性状
Quality trait parameter		 籽粒硬度
Kernel
Hardness		 籽粒蛋白
Kernel
protein		 沉淀值
Sedimen-
tation		 湿面筋
Wet
gluten		 吸水率
Absorption		 稳定时间
Stability time		 峰值时间
Peak
time		 衰落角
Right of peak
slope		 水溶剂
保持力
Water
SRC		 碳酸钠溶剂
保持力
Sodium carbonate SRC		 乳酸溶剂保持力
Lactic
acid SRC		 不溶性
谷蛋白
聚合体
UPP		 不溶性谷蛋白聚合体百分含量
% UPP
籽粒蛋白 Kernel protein -0.205
沉淀值 Sedimentation -0.066 -0.387
湿面筋 Wet gluten -0.461 0.817*** -0.260
吸水率 Absorption 0.159 -0.035 0.069 0.343
稳定时间 Stability time -0.162 -0.315 0.893*** -0.175 -0.037
峰值时间 Peak time 0.058 -0.624* 0.856*** -0.514 -0.007 0.869***
衰落角 Right of peak slope -0.015 --0.336 0.760*** -0.205 0.176 0.590* 0.597*
水溶剂保持力 Water SRC -0.016 -0.244 0.655** -0.233 0.607* 0.628* 0.524* 0.610*
碳酸钠溶剂保持力 Sodium carbonate SRC -0.393 -0.379 0.666** -0.196 0.312 0.722** 0.605* 0.533* 0.862***
乳酸溶剂保持力 Lactic acid SRC -0.220 -0.428 0.924*** -0.192 -0.098 0.947*** 0.869*** 0.607* 0.605* 0.759***
不溶性谷蛋白聚合体 UPP -0.218 -0.437 0.888*** -0.155 -0.160 0.869*** 0.798*** 0.537* 0.480 0.653** 0.959***
不溶性谷蛋白聚合体百分含量 %UPP -0.072 -0.729** 0.833*** -0.537* 0.062 0.770*** 0.898*** 0.506 0.513 0.660** 0.850*** 0.842***
谷蛋白/醇溶蛋白 Glutenin/Gliadin 0.330 -0.652** 0.561* -0.697** 0.252 0.535* 0.652** 0.228 0.485 0.457 0.528* 0.549* 0.719**
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